3,038 frozen recipes

Put your fishing pole to use with this savory dish that will have you wishing it was summer all year long!

Vegetarian tofu pot pie with crispy seasoned tofu, mushroom gravy, peas, and carrots in a whole wheat crust with wheat germ. Homemade from filling to flaky crust.

Cashew nut risotto with basmati and wild rice, mushrooms, red pepper, peas, and Parmesan. A British-style rice dish from legendary cook Marguerite Patten.

Chicken wrapped around asparagus served with hollandaise sauce.

A delicious summer dessert, a great recipe to use up your blueberries!

Layered banana split ice cream cake with strawberry, vanilla-pineapple, and chocolate ice cream layers, homemade chocolate sauce, and fresh strawberry sauce. Serves 12.

Easy New Orleans-style okra gumbo with bacon, tomatoes, the holy trinity, and optional shrimp. A quick Cajun stew served over rice without a roux.

Pasta fruit salad with walnuts, mandarin oranges, grapes, and apple tossed in a creamy orange yogurt dressing. A refreshing cold side dish for potlucks and summer cookouts.

Mexican-style red rice with tomatoes, cumin, chili powder, and vegetable broth, finished with green peas and pimiento. Toast the rice in oil first for fluffy, flavorful grains.

Fondue Bread with Sliced Apples and Chutney recipe

Sole fillets stuffed with lemon-herb brown rice, celery, and onion, then baked until flaky. A light, elegant fish dinner with bright citrus flavor.

Corn and zucchini casserole with a creamy bechamel, melty Monterey Jack cubes, and a garlic-oregano breadcrumb topping. A summer-harvest bake from Gold Medal flour.

Quick and easy chicken fried rice. This is a great way to use up leftover cooked rice.

Louisiana-style okra and shrimp gumbo built on a dark roux with oysters added in the last five minutes. Served over rice with the holy trinity of celery, onion, and bell pepper.

Vegetable-packed alphabet soup with barley, tomatoes, and peas in a chicken-beef broth. Wholesome, colorful, and satisfying without any meat.

Indian-spiced carrots and spinach with turmeric, ginger, fresh coconut, and coriander. Vibrant vegetarian side dish ready in 30 minutes for healthy weeknight meals.